Fantastic Eggplant Parmesan Recipe

Ingredient List:
3 large eggs, lightly beaten
1 T water
2 c panko or Italian bread crumbs
1/2 c grated Parmesan-Reggiano cheese
16 oz ricotta cheese
8 oz thinly sliced mozzarella
24 oz jar pasta sauce
1 lb. or about 2 medium eggplants, cut into 1/2-inch slice
1/2 c basil
3/4 c finely grated Fontina cheese
1/2 tsp crushed red pepper
1.5 tsp minced garlic
1/4 tsp salt
Pam spray

Directions:
1. Prepare the eggplant: Combine 2 eggs and 1 tsp water in one bowl. In a second bowl, combine panko and 1/4 c Parm-Reg cheese. Dip the eggplant medallions in the egg mix then dredge in the panko/cheese mix, pressing gently and then shake off the extra. Place on a baking sheet coated with Pam. Bake at 375 for 30 minutes or until golden brown, turning once and rotating the baking sheet after 15 minutes.

2. Prepare the filling: Combine basil, garlic, red pepper, 1/4 c Parm-Reg cheese, salt, ricotta and 1 egg. Set aside until ready to assemble.

3. Assemble: Spoon 1/2 c pasta sauce in bottom of a pan coated in Pam. Layer half of the eggplants over top of sauce (they can be overlapping at their edges). Top with 3/4 c sauce. Spread half of the filling on top, then top with 1/3 c mozzarella cheese and fontina cheese. Repeat the layers once (eggplant then sauce then filling), ending with 1 c of sauce. Cover tightly with aluminum foil coated in Pam. Bake at 375 for 35 minutes. Remove the foil, add the rest of the mozzarella and fontina cheese on top and bake for another 10 minutes.

 

Recipe is from Cooking Light; Bon Appetit!